This is a recipe for Chilli Prawns made the Indian-Chinese way. I rarely cook with prawns partly because TH can’t share but mostly because the prawns we get in Singapore are farmed and not as tasty. That said, I do like an occasional dish with prawns, especially on the spicy side.
Mix together the corn flour, flour, some salt, garlic, black pepper and chilli powder (if using) with some water to make a thick batter
Add the prawns to this and combine with your fingers until they are well-coated with the batter
Frying the prawns
Heat oil for deep frying until smoking point and gently add a few prawns at a time
Fry until light golden brown, drain, and set aside
Repeat with the remaining prawns until all done
Putting everything together
In a wide pan, heat 2 tbsp oil and add the onions, green chillies, capsicum, and red chillies torn into pieces
Saute until onions are soft
Then add ginger and garlic. Saute again for a minute or two
On medium heat, saute until fragrant and the onions turn transparent and soft
Add the soya sauce and chilli sauce (I used Sriracha)
Mix well on high heat for a minute
Now add the pepper powder and saute for 5 seconds
Top up with the fried prawns and lower heat. Mix well and continue to let it cook and let the flavours mingle
Meanwhile, mix 1 tsp cornflour with about 1/4 cup water and pour into the above mixture
Mix well and turn the heat off. The gravy will thicken further upon cooling
If you want more gravy, add more water to the cornflour mixture and don’t heat for too long
Garnish with chopped spring onions if you’d like. Adding a small sprinkle of sugar at this stage is not a bad idea either, especially since we are adding a lot of spice to the chilli prawns